No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Chocolate Tart Dough

Make this for our Chocolate Macadamia Tartlets.

  • Yield: Makes four 2-by-4-inch shells
Chocolate Tart Dough

Photography: James Baigre

Source: Martha Stewart Living, January 2003


  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 2 large egg yolks
  • 2 tablespoons heavy cream, chilled
  • 1/2 teaspoon pure vanilla extract


  1. Place flour, cocoa, sugar, and salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal, about 10 seconds. Add yolks, cream, and vanilla; process until mixture comes together.

  2. Turn out dough onto a piece of plastic wrap, and flatten into a disk. Wrap well; refrigerate at least 30 minutes or until ready to use, up to 2 days.

Reviews (1)

  • bolcsvay 7 Jul, 2013

    While watching Martha bakes, she used her extra tart dough to make linzer tarts, so I decided to make a double batch of dough for Linzer tarts. The key is to keep the dough cold if it starts to warm up & get sticky put it back in the fridge. I made the dough the day before, rolled it out & cut my shapes then refrigerated it again for about an hour before baking. I used a coffee mug for my cutter & they took about 13 minutes @ 320 in my true convection oven. The cookie is delicious!

Related Topics